Green tomatoes three ways: fried, jam, salsa
Fall produce is not only about pumpkins and root vegetables. One of the things I look to with anticipation is the arrival of unripe green tomatoes at the produce stands at our local markets. With tomato season basically over, the green tomatoes that would have otherwise been left to ripen on the vine are now picked early to allow them to ripen on you kitchen counter, if you can wait that long.
Buy the green tomatoes a soon as you see them but with once caveat: whatever you intend to make with them you have to do it right away as they will turn pinkish and then red in no time.
With the first batch I bought I made green tomato and jalapeño jam. It sweet and savoury chunky jam with a hint of spice and can be used as a condiment with many foods. It goes particularly well with these fried green tomatoes.
The next thing I made was green tomato salsa with jalapeño, green onion, cilantro and a tough of sweetness from agave syrup. I served this one also along with the fried green tomatoes for a fresh element on the plate.
I really enjoyed the flavours and texture so I thought I’d share the recipe.
5 green tomatoes
1 cup flour
1/4 cup buttermilk
1 1/2 cups panko bread crumbs
1/2 cup cornmeal
Salt and pepper
1/3 cup oil or more for frying
Mayo hot sauce: 1/2 cup mayonnaise mixed with 2 tablespoons hot sauce or to taste
Slice the tomatoes horizontally into medium size slices, about 3-4 per tomato, depending on the size of the tomato.
Prepare three plates, one with the flour, one with eggs and buttermilk, one with the bread crumbs, cornmeal, slat and pepper.
Dip the sliced tomatoes, a couple at a time, in the flour, then in the egg and finally in the crumbs, turning and coating each slice well. Set aside on a baking sheet or a plate.
Heat some of the olive oil in a skillet, just enough to cover the bottom.
Cook the tomato slices in the oil flipping once, until both sides are golden. Remove and set aside.
Green tomato salsa:
3 green tomatoes, diced small
1 green onion, chopped
1 small jalapeno, chopped
1/3 cup chopped cilantro
Salt and pepper
1 teaspoon sugar or agave syrup
Combine all the salsa ingredients, taste and adjust the seasoning.
Green tomato-jalapeno jam:
3 lb green tomatoes
2 cups sugar
1 teaspoon salt
Juice of 1 lemon
3 jalapeno, diced, with or without seeds (seeds give the heat)
Place tomatoes, jalapenos and sugar in a heavy pot, bring to a boil, reduce heat and let simmer 1 h, partially covered
The mixture should be quite syrupy at this point, if it is not, continue cooking to reduce more, to about 3 cups. The mixture will thickens once it’s cold.
When ready, ladle into clean glass jars, cover and refrigerate.
Makes about 3 1 cup jars.
Keep refrigerated and use within a reasonable time.